Thursday, February 25, 2010

I'll be the first to admit that I'm a huge lover of Tex-Mex and Mexican food. Big time. In fact, the hubby and I can be found at our favorite local Mexican restaurant several times a month. We're a tad bit addicted.

I decided to try my hand at some enchiladas. I don't tend to lean towards making them as they can be a wee bit on messy side, but thought I'd try my hand at my own recipe. I have featured a previous enchilada recipe on the blog here, but it's been a looooong time; and that one used chicken.

So here we go. This is my own version of Beef & Cheese Enchiladas. It may be messy, but you'll forget all about that once you take one bite. I swear it.

Assemble enchiladas in a 9 x 13 inch pan. Place part of the meat mixture on each tortilla; top with a handful of shredded cheese. Roll to enclose the meat mixture and place tortilla, seam side down, into pan. When tortillas are all rolled and placed in pan, pour remaining sauce and any meat mixture leftover on top of enchiladas.

Wednesday, February 24, 2010

I came across this recipe in my email. I'd saved it from somewhere, but just happened to find it again recently!

Thank goodness I did! SO good. They're good for either a little breakfast dish or they work really well for a fun appetizer should you be hosting a party anytime soon. Your guests will devour them in seconds!

Thursday, February 11, 2010

I'd like to take a moment to introduce our Guest Chef for the month of February!

E Scot Fuller comes to Cooking With Court from the beautiful state of Maine. Scot and I met back in 2000 where we spent 3 fun-filled days together at a Music Education Conference/Convention held in Indiana. I was immediately drawn to his incredibly fun personality and even though we have not seen each other in person since, he remains a good friend.

In reconnecting with Scot over the past couple of years, I have discovered he has quite the passion and love for cooking, and has even started his own in-home personal chef/catering business called Newfangled Eats. His culinary creations never cease to amaze me and I knew immediately that he needed to be a guest chef and share some of his masterpieces with you all.

You can check out Scot's business website and learn more about him HERE!

Thank you, Scot for being such a great friend and for sharing with my readers! I wish you continued success in the future.

"Although sausage gravy is often thought of as a traditional southern food, you'll be hard pressed not find it on the menu of any good "Yankee" breakfast dinner. In this recipe, I combine the traditional savory gravy with a touch of sweet maple syrup and delicious herbs baked into a classic country biscuit. You are sure to enjoy!"

1. Break sausage into small chunks and brown in a large, deep skillet over medium-high heat until evenly brown. Remove sausage from pan using a slotted spoon, leaving the drippings in the pan.

2. Add the butter to the sausage drippings stirring till fully melted. Add flour and stir until smooth. You've just made a roux!

3. Reduce heat to medium and continue to cook roux until light brown. Gradually whisk in milk and cook until thickened. Whisk in maple syrup and season with salt and pepper. Stir in the cooked sausage .

4. Reduce heat to a simmer and cook 12-15 minutes. Taste the gravy and add more salt and pepper to taste. Gravy will continue to thicken. If gravy become too thick, stir in more milk to your liking.

5. For plating, cut 1 herb biscuit in half and ladle sausage gravy on top. Garnish with diced chives or parsley. Serve with Paprika Home Fries.